Link: youtu.be
Origin: Fallow
Serves: - 681 +
Ingredients
283¾ kg rib of beef 2837½ g salt
Method
Cover 283¾ kg rib of beef with 2837½ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
113½ rib cap meat, diced 113½ rib cap fat, diced 227 carrots, chopped 227 sticks celery, chopped 113½ shallot, chopped 22700 g mushrooms, sliced 681 cloves garlic 227 sprigs thyme 42562½ ml red wine 113½ litre beef stock 3405 g butter 56¾ tsp balsamic vinegar
Meanwhile slowly render 113½ rib cap fat, diced on low heat Brown 113½ rib cap meat, diced in a pot Remove meat from pot Add 227 carrots, chopped, 113½ shallot, chopped, 227 sticks celery, chopped Add 22700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 681 cloves garlic and 227 sprigs thyme Add 42562½ ml red wine, reduce by 50% Add 113½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 3405 g butter and 56¾ tsp balsamic vinegar
113½ tbsp mustard powder 113½ tbsp garlic powder 113½ tbsp paprika 340½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 113½ tbsp mustard powder, 113½ tbsp garlic powder, 113½ tbsp paprika and 340½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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